485. MULLETS, A LA CHESTERFIELD.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (18)
Instructions (4)
  1. When the mullets are trimmed, put them into a buttered sautapan with half a bottle of dry champagne, some essence of mushrooms and a little pepper and salt; bake them in the oven, taking care to baste them frequently; when done, glaze and dish them up, reduce their liquor, and add it to some bisque of crayfish sauce, previously prepared as follows:—
  2. Thoroughly wash and draw the gall from two dozen crayfish, put them into a stewpan with a small quantity of carrot and celery cut fine, one shallot, half a bay-leaf, a sprig of thyme, and some parsley; moisten with the remaining half-bottle of champagne; boil the crayfish, and when done, remove the shells from the claws and tails, reserving the shells for the purpose of making crayfish butter afterwards (No. 184).
  3. Next, pound the bodies, tails, and claws in the mortar, take the produce up into a stewpan, moisten with a large ragout spoonful of good Allemande sauce, and after warming the purée over the fire, rub it through a tammy in the usual manner; remembering that it must be kept sufficiently thick to be able to mask the fish with it.
  4. Then reduce the liquor in which the mullets and crayfish have been dressed to half glaze, and incorporate a sufficient quantity of it with the bisque to give it flavour; add a pat of lobster or crayfish butter, made with the shells reserved for this purpose, a little essence of anchovies and lemon-juice; pour the sauce over the mullets,
Original Text
485. MULLETS, A LA CHESTERFIELD. WHEN the mullets are trimmed, put them into a buttered sautapan with half a bottle of dry champagne, some essence of mushrooms and a little pepper and salt; bake them in the oven, taking care to baste them frequently; when done, glaze and dish them up, reduce their liquor, and add it to some bisque of crayfish sauce, previously prepared as follows:— Thoroughly wash and draw the gall from two dozen crayfish, put them into a stewpan with a small quantity of carrot and celery cut fine, one shallot, half a bay-leaf, a sprig of thyme, and some parsley; moisten with the remaining half-bottle of champagne; boil the crayfish, and when done, remove the shells from the claws and tails, reserving the shells for the purpose of making crayfish butter afterwards (No. 184). Next, pound the bodies, tails, and claws in the mortar, take the produce up into a stewpan, moisten with a large ragout spoonful of good Allemande sauce, and after warming the purée over the fire, rub it through a tammy in the usual manner; remembering that it must be kept sufficiently thick to be able to mask the fish with it. Then reduce the liquor in which the mullets and crayfish have been dressed to half glaze, and incorporate a sufficient quantity of it with the bisque to give it flavour; add a pat of lobster or crayfish butter, made with the shells reserved for this purpose, a little essence of anchovies and lemon-juice; pour the sauce over the mullets,
Notes
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